Just as DNA holds the building blocks of life, there are building blocks to ice cream. Almost all ice creams get their start with one of two flavors–vanilla and chocolate. Today I will give you the recipe for Classic Vanilla Ice Cream. Using this as a base, you can make hundreds of other ice cream flavors.
Time Commitment: Low
I recommend the Cuisinart ICE-21 1.5 Quart Frozen Yogurt-Ice Cream Maker
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Health Benefits of Ingredients: (Please see the Disclaimer)
Pure Vanilla activates chemicals in the brain that reduce inflammation and improve mental performance. (See Using Vanilla to Increase Your Mental Performance).
Classic Vanilla Ice Cream–The “Mother Eve” of Ice Cream
Ingredients
- 1 cup whole milk
- 2 cups heavy cream
- 3/4 cup granulated sugar
- 1-2 tsp. pure vanilla extract to taste
Instructions
- In a medium bowl, use a whisk to combine milk and sugar until sugar is dissolved. Add the cream and vanilla and mix well. Pour into your ice cream maker and follow the manufacturer's directions. Either eat soft-serve directly from the machine, or transfer to an airtight container and put in the freezer for several hours to allow ice cream to harden.
HI there! Have you ever subsitituted part of the sugar with agave nectar? Just wondering how I would do that as my favorite ice cream shop in Durango apparently does that. Thank you in advance for any thoughts on that 😉
Hi Sharon. I have never used agave nectar in my ice cream. You might be interested in my post, https://icecreaminspiration.com/can-you-make-ice-cream-without-sugar/. It talks all about different sugar substitutes and whether or not they would be good in ice cream. Agave nectar will have a higher water content and may make your ice cream crumbly or icy. Commercial makers may add different gums or stabilizers to combat this problem. Anyhow, I hope the article helps. Thanks for commenting, and good luck!
Would it be possible to use Lactaid or another enzyme -free milk for lactose intolerance vs using regular milk/cream?
I haven’t tried using milk other than regular milk. I would assume that Lactaid has a higher water content than whole milk, which would affect the texture of your ice cream. If you plan to eat it soft-serve, it shouldn’t be a problem. But if you freeze it, the ice cream may get really hard and icy.